1 head lettuce, shredded
1 15 oz. can kidney beans or black beans, drained
2 medium tomatoes chopped and drained
1 small can chopped green chilis
1 small can sliced olives
1/2 C. shredded cheese
Dressing
Blend:
1 large avocado mashed
1/2 C sour cream
2 Tbsp. Italian salad dressing
1 tsp. instant minced onion
3/4 tsp. chili powder
1/4 tsp salt
Preparation
1. Stir together softened cream cheese, 3/4 cup cheese, bell pepper, and parsley.
2. Unroll crescent rolls, and separate each can into 4 rectangles, pressing perforations to seal. Spread 3 tablespoons cream cheese mixture on each rectangle. Roll up, starting at 1 short side, jelly-roll fashion. Cut each roll into 4 equal pieces, using a serrated knife. Place on ungreased baking sheets. Sprinkle bites with remaining ¼ cup cheese.
3. Bake at 350° for 13 to 15 minutes or until golden brown.
Note: To make ahead, place unbaked bites on ungreased baking sheets, and freeze 1 hour or until frozen. Place bites in zip-top plastic freezer bags; store in freezer up to 1 month. Place frozen bites on ungreased baking sheets. Bake at 350° for 15 to 17 minutes or until golden brown.
Salvadorean Quesadillas
Shannon Butler
Dry Ingredients (mix separately first)
1 1/2 cup Bisquick
1/2 cup rice flour
1/3 cup sugar
3/4 cup parmesan cheese
1 t. baking powder
Wet Ingredients (mix together)
1 cup milk
2 eggs
3/4 stick of butter (softened or melted)
2/3 cup sour cream
1/2 8 oz. cream cheese
fold dry ingredients into wet ingredients until mixed;
pour into 9x12 pan and sprinkle with sesame seeds before baking;
bake at 375 degrees for 25 minutes.
Mexican Salad
from Rosanne Markham1 head lettuce, shredded
1 15 oz. can kidney beans or black beans, drained
2 medium tomatoes chopped and drained
1 small can chopped green chilis
1 small can sliced olives
1/2 C. shredded cheese
Dressing
Blend:
1 large avocado mashed
1/2 C sour cream
2 Tbsp. Italian salad dressing
1 tsp. instant minced onion
3/4 tsp. chili powder
1/4 tsp salt
Top salad with coarsely crushed corn chips
Parmesan Bites--from Melissa Heaton
Ingredients
- 1 (8-ounce) package cream cheese, softened
- 1 cup grated Parmesan cheese, divided
- 1 small red bell pepper, chopped
- 1/4 cup fresh parsley, chopped
- 2 (8-ounce) cans refrigerated crescent dinner rolls
Preparation1. Stir together softened cream cheese, 3/4 cup cheese, bell pepper, and parsley.
2. Unroll crescent rolls, and separate each can into 4 rectangles, pressing perforations to seal. Spread 3 tablespoons cream cheese mixture on each rectangle. Roll up, starting at 1 short side, jelly-roll fashion. Cut each roll into 4 equal pieces, using a serrated knife. Place on ungreased baking sheets. Sprinkle bites with remaining ¼ cup cheese.
3. Bake at 350° for 13 to 15 minutes or until golden brown.
Note: To make ahead, place unbaked bites on ungreased baking sheets, and freeze 1 hour or until frozen. Place bites in zip-top plastic freezer bags; store in freezer up to 1 month. Place frozen bites on ungreased baking sheets. Bake at 350° for 15 to 17 minutes or until golden brown.
Salvadorean Quesadillas
Shannon Butler
Dry Ingredients (mix separately first)
1 1/2 cup Bisquick
1/2 cup rice flour
1/3 cup sugar
3/4 cup parmesan cheese
1 t. baking powder
Wet Ingredients (mix together)
1 cup milk
2 eggs
3/4 stick of butter (softened or melted)
2/3 cup sour cream
1/2 8 oz. cream cheese
fold dry ingredients into wet ingredients until mixed;
pour into 9x12 pan and sprinkle with sesame seeds before baking;
bake at 375 degrees for 25 minutes.